JP3364860B2 - Method for producing low-calorie noodles - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an improved method for manufacturing noodles, and more particularly to a method for manufacturing noodles of excellent quality, which is improved with respect to water used in a noodle dough making step which is an essential step in the noodle manufacturing method. .

[0002]

2. Description of the Related Art Noodles made from wheat flour and other flours such as udon, buckwheat noodles, ramen and spaghetti as the main raw materials are kneaded with a suitable amount of water and then molded into noodles and other lines. After boiling in boiling water, it is manufactured through steps such as washing off the adhered powder on the surface with cold water and tightening the physical properties of the product, but noodles bind to each other as the surface of boiled noodles dries, In addition, there was a defect that it spreads too much in hot water, the waist of the noodles loosened, and the texture became poor. In addition, in the modern diet of eutrophication, due to the growing health consciousness, the calorie control of noodle products is in a pre-old state where it is still untouched although it is desired by consumers.

Attempts have been made to cope with this, but the result of adding plant gums and seaweeds for the purpose of merely reducing calories causes an unpleasant feeling in the texture of noodles and does not eliminate the feeling of eating when eating. Due to this, the above problems are still unsolved.

The noodle products are prepared by adding proper amount of water and other auxiliary materials to the main raw material such as wheat flour and other flours, kneading the raw noodles, and cutting the noodles into boiled noodles which are then boiled and then taken out from the boiling water. Noodle products represented by boiled noodles that have been washed, tightened noodles, and dried noodles that have dried raw noodles have become high calories as a result of competing for deliciousness by using salt, sugar, fat and the like.

Among various dietary fibers, 5 parts by weight are used.
There is no other raw material of powder that includes 0 parts by weight of water and irreversibly solidifies when heated in the presence of alkali, except for glucomannan (hereinafter sometimes referred to as "mannan"). Therefore, when trying to utilize its significance as a raw material for foodstuffs, first of all the so-called edible "konjac" that is commercially available will be the judgment sample of the final product, so it is the consumer's judgment to utilize it for food products that compete for high quality. Disappeared without. However, there are still products that seem to be made from mannan, which simply sells low calories,
Only the brand name such as konnyaku or konnyaku powder is used, and the technology of utilizing the characteristics of mannan as a raw material for new ingredients has not been realized so far.

In Japan, glucomannan has been used as a raw material for konjac. Recently, more refined glucomannan is commercially available, but it is still the only raw material for konjac. Glucomannan, which is also known as konjac refined flour, has been attempted to be used as an auxiliary material in order to utilize its properties in various processed foods, but it has not achieved the results to be seen. The cause was the result of trying to produce konjac once by directly following the method for producing konjac from refined konjac and using it as an auxiliary raw material for various processed foods.

[0007]

Under the background of the prior art described in the preceding paragraph, calorie control of noodle products is achieved,
Moreover, it is a subject equally sought by those skilled in the art that the production thereof is easy and that the above-mentioned drawbacks of noodle products can be solved at the same time. That is, (1) dietary fiber is used to achieve low calorie, and (2) the noodles do not bind to each other, (3) the noodles do not stretch, (4) the noodles are elastic, and so on. is there.

[0008] Incidentally, dietary fiber became famous immediately after it was announced that it has a nutritional effect essential for human edible intake (1977 Senate Special Committee on Nutrition). Effective dietary use of dietary fiber is untouched.

[0009]

[Means for Solving the Problems] Mannan, whose only purpose was to use it as a raw material for konjac, is that its use is significantly useful in all processed foods that use water as part of the raw material. As a result of continuing the earnest research to address the growing health consciousness and to solve the problems of the noodle products mentioned above, the hydrated gel of mannan was used instead of free water in the production of noodles. When making dough, we obtained the knowledge that it is possible to realize low-calorie noodles, which is free from the problems of not binding, not stretching, and being stiff, as well as the convenience of noodle manufacturing work. The present invention has been completed based on the findings.

That is, in the present invention, in a method for producing noodles containing wheat flour and optionally other shell flour as a main raw material, a noodle dough is prepared by using a hydrated gel of glucomannan instead of free water. The present invention relates to a characteristic low-calorie noodle manufacturing method.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION The noodles that are the subject of the method for producing low-calorie noodles of the present invention are mainly made of wheat flour and other cereal flours as the case may be, including Japanese noodles such as udon and soba, and Chinese noodles. It is widely included (including dogtan, gyoza skin, etc.), macaroni, spaghetti and other pasta (including pizza table, pie, etc.).

As is well known, the manufacturing method of these noodles is as follows.

Udon: Wheat flour is kneaded with water and rolled into a linear shape. Udon is distinguished from the state of the product such as raw noodles, boiled noodles, dry noodles and the like. Depending on the manufacturing method, it can be divided into mechanical noodles and hand-made udon. To make handmade noodles, add salt water to medium strength flour and knead to make dough. Water is powder 10
0 to 40 to 50, 10 to 1 compared to machine-made noodles
5 more. Salt is 4-5% to flour. The kneaded dough is aged for 2 to 3 hours, then stretched in multiple directions with a rolling pin to make it thin, and then cut out with a knife to make noodle strings. Hand-made udon has a good taste. This is because the gluten formation is improved and the texture of the noodle strings is improved by aging the dough or by rolling slowly in multiple directions with a large amount of water, which affects the texture. In addition, as it has been said from the olden days that kamaage udon is delicious, hand-made udon noodles are also boiled and eaten immediately. If you boil it after making it dry udon, it will drop a bit. If you leave the boiled udon noodles, the taste will start to deteriorate in a short time. This is boiled growth and the packaged boiled noodles made in the factory have a bad taste. For the above, refer to “New Edition of Food Industry,” edited by Japan Society of Food Industry, page 114, published by Korin Co., Ltd. (1993).

Buckwheat: Milled buckwheat flour is used for buckwheat (noodles), buckwheat noodles and confectionery. Since buckwheat flour does not contain gluten with wheat flour, it cannot be made into noodles by simply kneading it with water and cannot make noodles. To make noodles, wheat flour, yam, egg white, etc. are used as a binder. Usually, high-strength flour, especially rich in gluten, is used. The ratio of buckwheat flour to wheat flour has recently been low, and the ratio of buckwheat flour has generally become about 30 to 50%. The manufacturing method of soba is the same as that of raw noodles, but at specialty restaurants of soba noodles are made by hand using a small noodle making machine. See page 759 above.

Chinese noodles: noodles produced by using semi-strong flour and brackish water as raw materials. Brackish water is composed of potassium carbonate, sodium carbonate and phosphate, and by using this, the viscoelasticity of noodles is increased, and it has the effect of strengthening the "ashi" and "koshi" of the texture. It is thought that the beginning of use was to use natural brine in China to enhance the noodle-making properties of weak flour. In addition to the change in viscoelasticity, brackish water causes the noodle strings to turn a light yellow color when the pH of the noodles is adjusted to the alkaline side, and imparts a unique scent and taste. Brackish water is used at 0.8 to 1.2% of the powder. Since browning easily occurs during storage of raw noodles, raw wheat flour has a low ash content,
Use high quality flour with low enzyme activity. For the preservation of raw noodles, the addition of the food additive propyne glycol is limited to 2% in raw noodles. Raw noodles account for the majority of Chinese noodles,
Boiled Chinese, steamed Chinese, and dried Chinese are also made. In addition, Wantan and gyoza skin are also included in the classification of Chinese noodles. See page 820 above.

Pasta: The wheat flour used to make pasta is essentially durum wheat semolina. The pasta is prepared by kneading with a mixer at a lower water content (30% or less) than general noodles. This is because the gluten of durum wheat does not exhibit viscoelasticity like bread wheat and easily forms a dough even with semolina, and is extruded at a high pressure during molding. After the mixing is completed, deaeration under a reduced pressure of 600 to 700 mg / Hg removes excess water in the dough, resulting in a dense dough with a hardness characteristic of macaroni. This dough is pressed into a mold (die) suitable for the type of product by applying a high pressure of about 80 kg / cm ² . It is necessary to carefully dry the pasta because its quality is dense. After pre-drying, the humidity is adjusted and the main drying is performed at about 50 ° C for about 20 hours. Finally, lower the product temperature. Finish drying. In addition, at a high temperature of 70 ℃ or higher for a short time (10
There is also a method of drying in several hours). The types of pasta are roughly classified into long, short, small, etc., but the most consumed is long pasta, which is further divided into rod-shaped, tubular, and plate-shaped. See the above-mentioned P.1005.

As is clear from the above description, in the production of noodles, wheat flour and other cereal flour in some cases (for example, buckwheat flour in the case of buckwheat) are used as main raw materials, and this is kneaded with water (minutes) to form a dough. Is included as an essential step.

In the method for producing low-calorie noodles of the present invention, ordinary water (minutes) conventionally used as water (minutes) for making noodle dough (may be referred to as free water in this specification). Water constituting a hydrated gel of glucomannan instead of (sometimes referred to as bound water in the present specification)
Can be used, in other words, the hydrated gel of glucomannan itself can be used, and all the conventional methods for producing noodles can be applied.

That is, one of the greatest features of the present invention is that
It is to use hydrated gel of glucomannan (combined water) as water to make noodle dough. Therefore, this will be described in detail below.

As is well known, when an aqueous solution of glucomannan is added with a coagulant such as an alkaline compound such as Ca (OH) _2, it gels to give a hydrated gel of glucomannan, and the hydrated gel is heated. Then it becomes an irreversible elastic gel, and you can make edible konjac, which is a traditional Japanese food. The hydrated gel of glucomannan has been conventionally used, for example, in such a scene.

In the method for producing low-calorie noodles of the present invention, glucomannan used for preparing a hydrated gel of glucomannan to be used for preparing noodle dough is not particularly limited, and glucomannan is the main component. It is needless to say that any one that can be solidified to form a hydrated gel, such as a so-called konjak refined powder form can be used. The particle size of glucomannan is preferably 160 mesh, and more preferably 180 mesh, from the viewpoint of making expansion time unnecessary. Glucomannan may be used in combination with a polysaccharide or other auxiliary material. Regarding these, a rapidly soluble glucomannan composition according to the invention of the present inventor (JP-A-5-3826).
See 3).

The amount of water to be mixed with the fine powder of glucomannan to form a hydrated gel depends on a given case from the viewpoint of the amount easily mixed with the noodle raw material and easily in equilibrium. Those skilled in the art can easily determine this.

The coagulant is also not particularly limited, and those conventionally used in the production of edible konjac can be used. When an alkali such as Ca (OH) ₂ is used as a coagulant, it is an appropriate amount for glucomannan to prevent its netting and coagulate, and from the standpoint of preventing anaerobic odor, etc. 1 ~ 5%, preferably 2
Used in an amount of ~ 3%. The alkaline agents may be used alone, or two or more kinds may be used separately or as a mixture.

The hydrated gel of glucomannan is obtained by stirring and mixing fine powder of glucomannan with water and optional auxiliary materials such as polysaccharides with water for 2 to 3 minutes to swell and dissolve glucomannan, and then coagulate into this solution. It is prepared by adding and mixing the agent as an aqueous solution or suspension having an appropriate concentration and solidifying.

Alternatively, the hydrated gel of glucomannan may be prepared by mixing powder of glucomannan, optional auxiliary materials and coagulant in advance with water and stirring and mixing. The powder mixture is stirred and mixed with water, and when kneading is continued, it becomes a paste after a few minutes. In this paste, glucomannan is not in a sufficiently swollen state, and about half of the particles are hydrated as particles. Therefore, when the standing time is set, the swelling gradually progresses, and finally the swelling is completed. According to such a method for producing a hydrated gel of glucomannan, it is not necessary to separately prepare a suspension of the coagulant and use it.

The hydrated gel of glucomannan thus prepared is used as a raw material for powdered noodles such as flour and water (free water).
Add noodles instead of and knead to make noodle dough.
The amount of hydrated gel of glucomannan used can be easily determined by those skilled in the art depending on the given case.

The noodle dough thus produced is then processed into various noodle products by a conventional method.

With the above points in mind, for example, in the case of producing udon using wheat flour as a main raw material, 0.05 to 0.5 parts by weight of mannan hydrated gel, preferably 0. 3 to 0.6 parts by weight can be used. In this case, the hydrated gel of mannan contains 20 to 120 parts by weight of water, preferably 30 parts by weight of water per 1 part by weight of mannan.
Using ~ 90 parts by weight, a hydrated gel is produced and added to about twice the amount of wheat flour and kneaded to make noodle dough. The following can be used to produce udon noodles such as raw noodles, boiled noodles and dry noodles by a conventional method. .

Various other kinds of noodles can be manufactured in accordance with this.

The noodle products produced by the production method of the present invention have significantly less calories compared to the noodles of the same weight by the conventional method. It has excellent quality such as richness, firmness, and the noodle strings of raw noodles and boiled noodles do not settle with each other and there is no elongation.

Furthermore, in the production method of the present invention, the noodle dough and the noodle strings cut out from the noodle dough do not bind to hands or equipment without dusting, so that dusting is unnecessary, and as a result, noodle making Not only the work is simplified, but the conventional method also solves the problem of wastewater treatment of boiling water in which a large amount of dusting powder generated in the boiling process is dissolved.

[0032]

EXAMPLES The present invention will be described in more detail below with reference to examples.

Example 1 Immediately soluble glucomannan composition disclosed in Japanese Unexamined Patent Publication No. 5-38263 (180 mesh passing glucomannan fine powder 14
20 parts by weight, a powder mixture of 5.6 parts by weight of dextrin as a polysaccharide powder and 0.4 parts by weight of Ca (OH) ₂ ), 630 g of water (20 ° C.) was added to the mixture, and the mixture was stirred for 6 minutes to obtain mannan. From 650 g of hydrated gel (paste), 110 g was divided and added to 200 g of wheat flour (soft flour) and 4 g of salt weighed separately, kneaded with slow stirring, then rolled by hand, and repeatedly rolled up I used the dough. This was hand-rolled and rolled into a strip shape, which was repeated several times, and then a noodle roll was cut out with a cutting roll and cut into a length of about 20 cm with a diameter of 2 mm to prepare raw udon. Pour this little by little into boiling water, boil while stirring with long chopsticks, pouring a small amount of cold water when boiling and spilling over, boil this for about 15 minutes, scoop this out with a net, cold water (tap water) After washing with water, it was drained and lined up on a bowl to obtain about 300 g of boiled udon.

In this example, from the time of making the noodle dough to the time of making the raw udon, therefore, no flour was used, but there was no inconvenience. Therefore, the flour was not bound to the utensil or the hand, Furthermore, boiling water was not turbid, and workability was extremely good.

This boiled udon was edible as a stewed udon, but the noodles have a strong elasticity and elasticity.
Even after 0 minutes, the noodle quality did not grow.

The calorie of this product is 110 Kcal / 100.
In g, the conventional product is about 240 Kcal / 100 g, so it is really 130
The reduction is more than half that of Kcal / 100g.

Example 2 630 g of water (20 ° C.) was poured into 15 g (40 to 70 mesh) of konjac refined powder, and the mixture was stirred at a low speed with a hand mixer for about 35 minutes until the viscosity of the particles of konjac refined powder was not settled. Then, after allowing to stand for about 2 hours to swell, 50 ml of 1% calcium hydroxide suspension as a coagulant
Was added, and the mixture was manually kneaded for 1 minute to produce a hydrated gel of konjac refined powder. From this, 110 g was divided and boiled udon about 30 parts as in Example 1.
0 g was obtained.

This boiled udon had a texture of boiled udon similar to that of the boiled udon obtained in Example 1, but the stirring time and expansion time of the raw material required 2 hours and 35 minutes, and the coagulant suspension was used. The extra preparation process of the suspension and the addition process were added. In this respect, it will be understood that even if the same glucomannan is used, it is advantageous to use the form of the above-mentioned immediately soluble glucomannan composition according to the present invention.

[0039]

EFFECTS OF THE INVENTION The present inventor has proceeded with research on the utilization of characteristics of glucomannan newly from the conventional konjac refined powder, and as a result of completing a method of utilizing it as an auxiliary raw material for processed foods, it has become health-oriented with the transition of the times. With increasing interest, we have realized several methods for producing processed foods that are significant for edible use of dietary fiber.

One of them is the method for producing noodle products of the present invention. That is, by using a hydrated gel of glucomannan (composition) in place of water as the main raw material flour (and optionally other cereal flour), the noodle dough is not used in the production. The new technology that can easily reproduce elastic noodles, strong, no noodles sticking, and noodles that do not stick to the product, realizes 1/2 low calorie noodles, Nowadays, even with western-style dishes, noodles such as spaghetti, macaroni, and pies whose main ingredient is wheat flour can be offered to the market with the same significance. The economic effects related to this are extremely large.

Claims (2)

(57) [Claims] 1. A method for producing noodles containing wheat flour and optionally other cereal flour as a main raw material instead of free water .
A method for producing low-calorie noodles, characterized in that a noodle dough is produced using a hydrated gel of glucomannan prepared by using rucomannan, its coagulant and water . 2. A method for producing a hydrated gel of glucomannan.
In addition to glucomannan, secondary materials such as polysaccharides are also used.
The low-calorie noodle according to claim 1, which is used.
Manufacturing method.